Our cookies can do some pretty amazing things! Take this recipe, for example: a chocolate chip cookie disguised as a cupcake, topped with salted caramel buttercream and an extra drizzle of caramel sauce, just begging to be devoured.

12 servings


24 (2oz) Otis Spunkmeyer® Sweet Discovery Chocolate Chip Cookie pucks

16 ounces unsalted butter, softened

1½ cups prepared salted caramel sauce, divided

2 cups confectioners’ sugar

2 teaspoons vanilla extract

2 pinches kosher salt

Chocolate shavings for garnish, optional

  1. Pre-heat oven to 350°F. Place 12 paper baking cups on sheet tray and place 2 cookie pucks in each baking cup. 
  2. Bake for 20 minutes or until cooked through, then remove from the oven and let cool 5 minutes. 
  3. While still warm, press a thumb-sized ½-inch deep divot into each cookie, then let cookies continue to cool.
  4. While the cookies are baking, place butter, salted caramel, vanilla, and kosher salt in the bowl of a electric mixer fitted with the paddle attachment. Mix on high until light and fluffy, about 4 minutes. 
  5. Turn mixer off, add sugar, and mix at low speed until incorporated. Then return to high speed and mix until fluffy.
  6. Transfer frosting to a piping bag fitted with a star tip. 
  7. Pour 2 tsp salted caramel sauce into the divot of each cooled cookie.  
  8. Pipe frosting on top of each cookie cupcake in a swirl pattern, covering the caramel sauce. Cool in refrigerator until set up. Top with a sprinkling of chocolate shavings before serving.
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